Beef & Pork

Pork And Vegetable Kabobs

Name: Pork And Vegetable Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb (450g) pork tenderloin, cut into 1-inch pieces; 1/2 cup (120ml) olive oil; 1/4 cup (60g) lemon juice; 2 cloves garlic, minced; 1 tsp (5g) dried oregano; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 1 large onion, cut into 1-inch pieces; 2 large bell peppers, cut into 1-inch pieces; 2 large mushrooms, cut into 1-inch pieces

By Odette Ainsworth · June 19, 2026 · Beef & Pork

Prep20 min

Cook15 min

Total40 min

Serves4

I still remember the first time I made pork and vegetable kabobs for my family. The combination of tender pork, crunchy vegetables, and a hint of smoky flavor from the grill was an instant hit. Since then, it's become a staple in our household, especially during the warmer months when we can fire up the grill and enjoy a meal together outdoors.

What I love about this recipe is that it's incredibly versatile. You can use a variety of vegetables, such as bell peppers, onions, mushrooms, and cherry tomatoes, and pair them with your favorite seasonings and marinades. The key is to find a balance of flavors and textures that complement the pork without overpowering it.

In this recipe, I'll show you how to make delicious pork and vegetable kabobs that are perfect for a quick weeknight dinner or a weekend barbecue. With a few simple ingredients and some basic cooking techniques, you'll be able to create a meal that's both healthy and satisfying.

One of the best things about this recipe is that it's easy to customize to your tastes. If you prefer a stronger flavor, you can marinate the pork and vegetables in a mixture of olive oil, garlic, and herbs. If you like a bit of heat, you can add some red pepper flakes to the marinade. The possibilities are endless, and I encourage you to experiment and find your favorite combinations.

So why make pork and vegetable kabobs? For one, they're a great way to get your daily dose of protein and vegetables in one delicious meal. They're also relatively low in calories and fat, making them a healthy option for those looking to watch their diet. And let's not forget the convenience factor - kabobs are easy to make ahead of time and can be cooked in just a few minutes on the grill.

Why You’ll Love This Recipe

Easy to make and requires minimal ingredients
Perfect for a quick weeknight dinner or a weekend barbecue
Can be customized to your tastes with different marinades and seasonings
A healthy and satisfying meal that's low in calories and fat
Great way to get your daily dose of protein and vegetables
Can be made ahead of time and cooked in just a few minutes

Why This Recipe Works

The key to making great pork and vegetable kabobs is to balance the flavors and textures of the ingredients. By using a combination of tender pork, crunchy vegetables, and a tangy marinade, you can create a dish that's both healthy and delicious.

One of the most important factors in making kabobs is the type of pork you use. I recommend using pork tenderloin or pork loin, as these cuts are lean and tender. You can also use pork shoulder or pork belly, but these cuts may require a bit more cooking time to become tender.

In addition to the type of pork, the marinade is also crucial in making great kabobs. A good marinade should have a balance of acidic ingredients, such as lemon juice or vinegar, and oily ingredients, such as olive oil. The acidic ingredients help to break down the proteins in the pork and add flavor, while the oily ingredients help to keep the pork moist and tender.

Finally, the cooking technique is also important in making great kabobs. I recommend grilling the kabobs over medium-high heat, as this helps to create a nice char on the outside while keeping the inside tender and juicy. You can also cook the kabobs in the oven, but grilling gives them a more smoky flavor that's hard to replicate with other cooking methods.

Ingredients You’ll Need

To make pork and vegetable kabobs, you'll need a few simple ingredients, including pork tenderloin, vegetables, and a marinade. The key is to choose ingredients that are fresh and of high quality, as this will make a big difference in the flavor and texture of the final dish.

When shopping for ingredients, look for pork tenderloin that is lean and tender, and choose vegetables that are firm and colorful. You can also use a variety of vegetables, such as bell peppers, onions, mushrooms, and cherry tomatoes, to add texture and flavor to the dish.

1 lb (450g) pork tenderloin, cut into 1-inch piecesPork tenderloin is a lean and tender cut of meat that works well for kabobs. Look for pork that is fresh and of high quality, and cut it into 1-inch pieces to ensure even cooking.
1/2 cup (120ml) olive oilOlive oil is a healthy and flavorful oil that works well for marinating and cooking kabobs. Look for a high-quality olive oil that is rich in flavor and has a smooth texture.
1/4 cup (60g) lemon juiceLemon juice adds a bright and tangy flavor to the kabobs, and helps to break down the proteins in the pork. Look for fresh lemons and squeeze the juice yourself for the best flavor.
2 cloves garlic, mincedGarlic adds a rich and savory flavor to the kabobs, and helps to bring out the flavors of the other ingredients. Look for fresh garlic and mince it yourself for the best flavor.
1 tsp (5g) dried oreganoDried oregano is a classic herb that pairs well with pork and vegetables. Look for high-quality dried oregano that is rich in flavor and has a fragrant aroma.
1/2 tsp (2g) saltSalt enhances the flavors of the other ingredients and helps to bring out the natural flavors of the pork and vegetables. Look for high-quality salt that is pure and has a clean flavor.
1/4 tsp (1g) black pepperBlack pepper adds a sharp and savory flavor to the kabobs, and helps to balance out the flavors of the other ingredients. Look for high-quality black pepper that is fresh and has a fragrant aroma.
1 large onion, cut into 1-inch piecesOnions add a sweet and savory flavor to the kabobs, and help to bring out the flavors of the other ingredients. Look for fresh onions and cut them into 1-inch pieces for even cooking.
2 large bell peppers, cut into 1-inch piecesBell peppers add a crunchy texture and a sweet flavor to the kabobs, and help to balance out the flavors of the other ingredients. Look for fresh bell peppers and cut them into 1-inch pieces for even cooking.
2 large mushrooms, cut into 1-inch piecesMushrooms add an earthy flavor and a meaty texture to the kabobs, and help to bring out the flavors of the other ingredients. Look for fresh mushrooms and cut them into 1-inch pieces for even cooking.

Ingredients for Pork And Vegetable Kabobs

Equipment You’ll Need

Large bowlWhisk Cutting boardKnifeSkewersGrill or grill panInstant-read thermometer

How to Make Pork And Vegetable Kabobs

1
In a large bowl, whisk together olive oil, lemon juice, garlic, dried oregano, salt, and black pepper to make the marinade.
2
Add the pork tenderloin to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3
Preheat the grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.
4
Thread the marinated pork, onion, bell peppers, and mushrooms onto skewers, leaving a small space between each piece.
5
Brush the grill or grill pan with oil to prevent sticking.
6
Grill the kabobs for 10-12 minutes, turning occasionally, or until the pork is cooked through and the vegetables are tender.
7
Use an instant-read thermometer to check the internal temperature of the pork. It should reach 145°F (63°C) for medium-rare and 160°F (71°C) for medium.
8
Once the kabobs are cooked, remove them from the grill and let them rest for 5 minutes.
9
Serve the kabobs hot, garnished with fresh herbs if desired.
10
To cook the kabobs in the oven, preheat the oven to 400°F (200°C). Place the kabobs on a baking sheet lined with parchment paper and cook for 15-20 minutes, or until the pork is cooked through and the vegetables are tender.
11
Let the kabobs rest for 5 minutes before serving. This will help the juices to redistribute and the pork to stay tender.

Expert Tips

Make sure to soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
If using wooden skewers, you can also brush them with oil before grilling to prevent them from burning.
To add extra flavor to the kabobs, you can brush them with a mixture of olive oil, lemon juice, and herbs during the last few minutes of grilling.
To cook the kabobs in advance, you can prepare the marinade and the vegetables ahead of time, and then grill the kabobs just before serving.
To reheat cooked kabobs, you can wrap them in foil and heat them in the oven at 300°F (150°C) for 10-15 minutes, or until heated through.
To add some heat to the kabobs, you can sprinkle them with red pepper flakes or sliced jalapeños before serving.

Common Mistakes to Avoid

Not soaking the skewers in water before grilling, which can cause them to burn.
Not cooking the kabobs to the correct internal temperature, which can result in undercooked or overcooked pork.
Not letting the kabobs rest before serving, which can cause the juices to run out and the pork to become dry.
Not using high-quality ingredients, which can affect the flavor and texture of the final dish.
Not adjusting the cooking time based on the size and thickness of the pork and vegetables, which can result in undercooked or overcooked kabobs.
Not brushing the grill or grill pan with oil before cooking, which can cause the kabobs to stick and become difficult to turn.

Variations and Substitutions

Using different types of protein, such as chicken or beef, instead of pork.
Adding different vegetables, such as zucchini or eggplant, to the kabobs.
Using different marinades, such as a mixture of soy sauce and honey, to give the kabobs a unique flavor.
Adding a sprinkle of cheese, such as feta or parmesan, to the kabobs before serving.
Serving the kabobs with a side of quinoa or couscous instead of rice or bread.
Using a variety of herbs and spices, such as thyme or cumin, to give the kabobs a unique flavor.
Grilling the kabobs over indirect heat instead of direct heat to give them a smoky flavor.

What to Serve With Pork And Vegetable Kabobs

Pork and vegetable kabobs are a versatile dish that can be served in a variety of ways. You can serve them as a main course, accompanied by a side of quinoa or couscous, or as an appetizer or snack, served with a side of dips or sauces.

Some popular options for serving kabobs include serving them with a side of grilled bread or pita, serving them with a salad or slaw, or serving them with a side of roasted vegetables or potatoes.

You can also serve the kabobs with a variety of sauces or dips, such as tzatziki sauce, hummus, or salsa. The key is to find a combination that you enjoy and that complements the flavors of the kabobs.

Serve the kabobs with a side of quinoa or couscousServe the kabobs with a side of grilled bread or pitaServe the kabobs with a side of salad or slawServe the kabobs with a side of roasted vegetables or potatoes

Make-Ahead, Storage, Freezing and Reheating

To store cooked kabobs, you can wrap them in foil or plastic wrap and refrigerate them for up to 3 days. You can also freeze them for up to 2 months, and then reheat them in the oven or on the grill.

To reheat cooked kabobs, you can wrap them in foil and heat them in the oven at 300°F (150°C) for 10-15 minutes, or until heated through. You can also reheat them on the grill, brushing them with oil and cooking them for 5-7 minutes per side, or until heated through.

It's also a good idea to label and date the stored kabobs, so you can easily keep track of how long they've been stored and what they are. This will help you to ensure that you're serving safe and healthy food.

In addition to storing cooked kabobs, you can also prepare the marinade and the vegetables ahead of time, and then grill the kabobs just before serving. This can be a convenient option if you're short on time or want to make the kabobs in advance.

Frequently Asked Questions

What type of pork is best for kabobs?

Pork tenderloin or pork loin are the best cuts of pork for kabobs, as they are lean and tender. You can also use pork shoulder or pork belly, but these cuts may require a bit more cooking time to become tender.

How long do I need to marinate the pork?

You can marinate the pork for at least 30 minutes or up to 2 hours. The longer you marinate the pork, the more flavorful it will be.

What is the internal temperature of cooked pork?

The internal temperature of cooked pork should be at least 145°F (63°C) for medium-rare and 160°F (71°C) for medium.

Can I cook the kabobs in the oven instead of on the grill?

Yes, you can cook the kabobs in the oven instead of on the grill. Preheat the oven to 400°F (200°C) and cook the kabobs for 15-20 minutes, or until the pork is cooked through and the vegetables are tender.

How do I store cooked kabobs?

You can store cooked kabobs in the refrigerator for up to 3 days or freeze them for up to 2 months. To reheat cooked kabobs, you can wrap them in foil and heat them in the oven at 300°F (150°C) for 10-15 minutes, or until heated through.

Can I make the kabobs ahead of time?

Yes, you can make the kabobs ahead of time. You can prepare the marinade and the vegetables ahead of time, and then grill the kabobs just before serving.

What are some common mistakes to avoid when making kabobs?

Some common mistakes to avoid when making kabobs include not soaking the skewers in water before grilling, not cooking the kabobs to the correct internal temperature, and not letting the kabobs rest before serving.

What are some variations I can try with the kabobs?

Some variations you can try with the kabobs include using different types of protein, such as chicken or beef, adding different vegetables, such as zucchini or eggplant, and using different marinades, such as a mixture of soy sauce and honey.

The Full Recipe

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